Chicken Rotel

• 5 lb. hen or 5 to 6 c. chicken
• 2 large green peppers
• 2 large onions
• 1 1/2 sticks margarine
• 7 oz. pkg. vermicelli
• 1 can Ro-Tel tomatoes
• 1 pkg. frozen English peas
• 2 lb. Velveeta cheese
• 4 oz. can mushrooms
• 2 Tbsp. Worcestershire

1. Season and cook hen in enough water so that there will be 1 1/2 quarts broth.
2. Chop and saute onions and peppers in the 1 1/2 sticks butter.
3. Cook the vermicelli in the 1 1/2 quarts chicken broth.
4. When vermicelli is tender, add the onion and pepper mixture to the vermicelli.
5. (Do not drain off extra broth).
6. Add mashed Ro-Tel tomatoes with half of the tomato juice.
7. Add Worcestershire sauce and chopped mushrooms.
8. Cut Velveeta cheese into cubes and add to mixture.
9. Stir over low heat until cheese is melted.
10. Add cooked chicken which has been removed from the bones. Pour into casserole dish and bake in 350u0b0 oven until bubbly.

hen, green peppers, onions, margarine, vermicelli, rotel tomatoes, peas, velveeta cheese, mushrooms, worcestershire

Taken from www.cookbooks.com/Recipe-Details.aspx?id=634296 (may not work)